1 1/2 oz Bourbon (Eagle Rare) 3/4 oz Grapefruit Juice 1/2 oz Maraschino Liqueur 1/4 oz Campari 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Garnish with an orange twist or a sprig of mint.
The theme for last night's Mixoloseum Thursday Drink Night (TDN) was Bourbon. For a drink submission idea, I thought about mixing whiskey with grapefruit juice and ended up including flavor pairing ideas from the Hemingway Daiquiri, the Shiver, and a few other drinks. For a drink name, I latched onto Matt Schrage's homage to a Dadaist with his Hugo Ball, and honored one that I read about in 4 Dada Suicides, namely Arthur Cravan. Cravan, besides being a bit of a drinker, was best known as a Dada poet, criminal, man of mystery, and professional boxer. In the drink, the sharpness of the Campari and citrus was balanced by the sweetness of the Maraschino and the richness of the Bourbon. As the drink warmed up, the Maraschino notes took greater dominance in the flavor profile. While I was not sure if the drink was bizarre enough to be worthy of naming it after Cravan, the response to the drink in the TDN chatroom was positive, but people added that it was a bit odd and funky so perhaps I succeeded after all.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.